Category Archives: Recipes

Photographs I love …. and why! [Part 9]

Posted on by under Axarquía, Photographs I love, Recipes

This is just one of a series of photos I have taken, and will share with you over time, capturing the essence of living east of Málaga.   Each one, in it’s own unique way, reminds me of why I love living in southern Spain, and in particular the Axarquía.

This is Calle El Zacatín, a street in the beautiful, white, mountain village of Frigiliana.  Here, the typical architecture of the village can be seen at its best.  The steep climb, profusely decorated with flowers and flowerpots reveal some of the original Arab layout of the village – winding streets, secret corners and adarves (little squares shared by a few houses and belonging only to them).

Calle El Zacatín leads to another gem in town: Barribarto, or the higher part of village, which can only be toured on foot, for its impossibly narrow streets make it impossible to drive.

El Zacatín is one of the most photographed streets in Frigiliana and is the original site of a Moorish street market, filled with merchants and artisans, over a thousand years ago.

 

You might also enjoy:

Other Photographs I love …. and why!

Fresh Figs Stuffed with Goat´s Cheese and wrapped in Smoked Bacon

Eating your Greens: Acelgas

Posted on by under Recipes


On every fruit and vegetable stall at any of the street markets in the area, you will find acelgas (chard) being sold in big bunches – usually for one euro or less.

Whilst it´s not a vegetable to eat raw, acelgas is easy to cook and packed with nutritional goodness as it is an excellent source of fibre, vitamins A, C and K, iron, potassium, magnesium and manganese.

Wash the leaves and fold each in half to help you when you cut away the stem and centre ribs.  Chop the stems and sauté in butter for about 5 minutes until they begin to soften. Stir in the chopped green leaves until they begin to wilt – which only takes a couple of minutes.  Just before serving, mix in a little freshly-squeezed lemon juice, a tablespoon of grated Parmesan cheese and season to taste.

Que aproveche!

Whilst you´re here, why not have a look at:

Churros served with thick hot chocolate

Fresh Figs Stuffed with Goat´s Cheese and wrapped in Smoked Bacon

A Slice of Life: A Trip to the Post Office

Fresh Figs Stuffed with Goat´s Cheese and wrapped in Smoked Bacon

Posted on by under Recipes

In August, when the fig trees are laden with fruit, this recipe is always a winner at our house.  Serve as a starter or as a main course.   Delicious!

Simply pluck the fresh figs from the tree and slice off the top and bottom of each fruit.  Cut a cross into the top of each fig and stuff with a square of goat´s cheese.  Wrap in a rasher of smoked bacon and skewer with a cocktail stick.

Bake in a hot oven for approx 20 minutes.

That´s it – enjoy!

If you like the look of this recipe, you might also enjoy:

Patatas a lo Pobre: Poor Man´s potatoes

Lemon Chicken for a Summer´s Day Lunch

Lemon Chicken for a Summer´s Day Lunch

Posted on by under Recipes

We have a glut of lemons on our trees at the moment, home-grown onions ready for the picking as well as plenty of wild rosemary … so what better dish to make for friends at lunch-time than Lemon chicken?

Ingredients: (as usual I won’t give weights or measures as you should go with what you like)

Chicken (breasts, thighs or portions …. whatever you fancy – I usually use breasts, cut into chunks)

Potatoes – peeled, washed and cut into wedges

Onions – peeled and roughly chopped

Garlic – peeled and chopped

Mixed dried herbs

Sprigs of rosemary

Lemons – some chopped into quarters, some juiced and zested.

Olive oil

Salt and pepper

Method:

Slightly brown the chicken in olive oil in a frying pan.  Put potato wedges and chopped onion into glass oven dish and add chicken.  Mix together other ingredients and pour over chicken potatoes and onion.  I usually strip some of the rosemary off the stem, and leave others as sprigs.

Make sure they are well mixed and roast in oven (Gas 200C) for about an hour or until potatoes are soft.

Serve with good friends and plenty of wine.

Que aproveche!

If you think this dish looks tasty, you should try these:

Fresh Figs Stuffed with Goat´s Cheese and wrapped in Smoked Bacon

Patatas a lo pobre: Poor man´s potatoes

Patatas a lo pobre: Poor man´s potatoes

Posted on by under Recipes


Patatas a lo pobre is a classic Andalucían dish that can be served either as tapas, or to accompany a wide variety of fish and chicken dishes.

I have my own version that I sometimes cook in the microwave, using less olive oil than in the traditional way of cooking in a frying pan.  It is just as delicious!

Ingredients (adjust according to taste/numbers):

Potatoes, sliced

Onions, sliced

Garlic, chopped

Green peppers (Italian), sliced

Red pepper, sliced  (I just add a small amount for the colour)

Salt and pepper

Mixed herbs

Olive oil


Layer the ingredients into a glass Pyrex-type dish, cover with pierced cling-film and microwave on full power for approximately 20 minutes (or until potatoes are cooked).

Que aproveche!

Have you tried cooking tapas, at home?

You might also enjoy this recipe too:

Fresh figs stuffed with goat´s cheese, wrapped in smoked bacon